Chocolate Brownie Espresso Trifles
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Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Prep Time40 mins
Cook Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: British
Servings: 2 servings
Calories: 1455
Author: Georgina Hartley

Ingredients

Brownies

  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt

Espresso

  • ½ teaspoon espresso powder
  • 20 ml boiling water

Chocolate Mousse

  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt

Cream Topping

  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder

Decoration

  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder

Instructions

Brownies

  • Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  • Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  • Stir in the egg until completely combined.
  • Pour the brownie mixture into the pan and bake for 20 minutes.
  • Remove from the oven and leave the brownies to cool in the tin.
  • Place the brownies in the fridge to set for 4 hours or overnight.
  • Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  • Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.

Espresso

  • Whisk the espresso powder into the boiling water until dissolved.
  • Pour the espresso over the brownie bites, divided into the two glasses.
  • Place in the fridge to cool for at least half an hour.

Chocolate Mousse

  • Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  • Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  • Place in the fridge to chill whilst you prepare the cream topping.

Cream Topping

  • Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  • Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  • Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

Nutrition

Calories: 1455kcal | Carbohydrates: 94g | Protein: 16g | Fat: 116g | Saturated Fat: 63g | Cholesterol: 328mg | Sodium: 536mg | Potassium: 658mg | Fiber: 10g | Sugar: 69g | Vitamin A: 2790IU | Vitamin C: 0.4mg | Calcium: 205mg | Iron: 9.6mg